Internal brown color |
Internal brown color intensity |
Weak: 7.5 YR 7/4/ volume 1 (Munsell, 1976). |
Strong: 5 YR 4/4/ volume 1 (Munsell, 1976). |
Doneness degree |
Intensity of internal color ranging from little to very cooked |
Less cooked: Beef steak color guide (AMSA, 1995). |
Very cooked: Beef steak color guide (AMSA, 1995). |
Apparent juiciness |
Release of liquid ranging from dry appearance to a visible amount of liquid separated from beef |
Less: beef inside round (0.04 × 0.04 × 0.025 m) roasted in electric oven (75 °C). |
Very: beef tenderloin (0.025 m) roasted in electric oven (60 °C). |
Crumbling |
Presence of fibers |
Less: beef inside round (0.04 × 0.04 × 0.025 m) soaked in water for 12 h, roasted in electric oven (71 °C). |
Very: beef (0.025 m) matured for 14 days. |
Roast beef aroma |
Intensity of roast beef aroma |
Weak: beef inside round (0.04 × 0.04 × 0.025 m) soaked in water for 12 h, roasted in electric oven (71 °C). |
Strong: beef inside round (0.04 × 0.04 × 0.025 m) roasted in electric oven (75 °C). |
Boiled beef aroma |
Intensity of boiled beef aroma |
None: beef inside round (0.04 × 0.04 × 0.025 m) soaked in water for 12 h, roasted in electric oven (71 °C). |
Strong: beef shank (0.025 m) boiled in pressure cooker for 30 min. |
Metallic aroma |
Intensity of odor metal/iron flavor |
None: beef inside round (0.04 × 0.04 × 0.025 m) soaked in water for 12 h, roasted in electric oven (71 °C). |
Strong: beef inside round (0.04 × 0.04 × 0.025 m) soaked in solution of ferrous sulfate (0.5 %) for 2 h, roasted in electric oven (71 °C). |
Rancid aroma |
Odor associated with rancid meat |
None: beef inside round (0.04 × 0.04 × 0.025 m) soaked in water for 12 h, roasted in electric oven (71 °C). |
Strong: Desalted dry meat. |
Roast beef flavor |
Intensity of roast beef flavor |
Weak: beef inside round (0.04 × 0.04 × 0.025 m) soaked in water for 12 h, roasted in electric oven (71 °C). |
Strong: beef inside round (0.04 × 0.04 × 0.025 m) roasted in electric oven (75 °C). |
Boiled beef flavor |
Intensity of boiled beef flavor |
None: beef inside round (0.04 × 0.04 × 0.025 m) soaked in water for 12 h, roasted in electric oven (71 °C). |
Strong: beef shank (0.025 m) boiled in pressure cooker for 30 min. |
Metallic flavor |
Intensity of metal/iron flavor |
None: beef inside round (0.04 × 0.04 × 0.025 m) soaked in water for 12 h, roasted in electric oven (71 °C). |
Strong: beef inside round (0.04 × 0.04 × 0.025 m) soaked in solution of ferrous sulfate (0.5 %) for 2 h, roasted in electric oven (71 °C). |
Rancid flavor |
Flavor associated with rancid meat |
None: beef inside round (0.04 × 0.04 × 0.025 m) soaked in water for 12 h, roasted in electric oven (71 °C). |
Strong: Desalted dry meat. |
Initial tenderness |
Minimum force necessary (first bite) to bite the meat sample with incisors teeth |
Less: beef outside round (0.04 × 0.04 × 0.025 m) roasted in electric oven (75 °C). |
Very: beef tenderloin (0.025 m) roasted in electric oven (60 °C). |
Initial juiciness |
Amount of liquid released during chewing with the molar teeth |
Less: beef outside round (0.04 × 0.04 × 0.025 m) roasted in electric oven (75 °C). |
Very: beef tenderloin (0.025 m) roasted in electric oven (60 °C). |
Chewiness |
Time and strength (energy) required to chew the sample with the molars until swallowing |
Less: beef tenderloin (0.025 m) roasted in electric oven (60 °C). |
Very: beef outside round (0.04 × 0.04 × 0.025 m) roasted in electric oven (75 °C). |
Fibrosity |
Fibers perceived during mastication |
Less: beef tenderloin (0.025 m) roasted in electric oven (60 °C). |
Very: beef outside round (0.04 × 0.04 × 0.025 m) roasted in electric oven (75 °C). |